GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
BRAISED SHORT RIBS WITH RED WINE AND ROASTED GARLIC
Provided by Marie
Number Of Ingredients 11
Steps:
- Roast the 4 heads of garlic the day before by cutting them in half, drizzling them with olive oil adding fresh thyme, salt and pepper. Wrap in heavy foil and roast 45 minutes to 1 hour at 400 degrees
- Season short ribs with salt and pepper all over.
- In a heavy bottomed pan like cast iron get it nice and hot then drizzle with olive oil and add in the ribs and start searing them.
- Let ribs get a deep golden brown all over, not moving them too often, letting the fat render out.
- Remove ribs and pour off all extra fat, leaving brown bits on the bottom.
- Add ribs back in and add your tomato ingredient and optional extra spice, let it cook a bit.
- Pour in the wine enough to cover almost half up the sides of the short ribs, let it bubble and cook down for a little while, it should reduce a little.
- Add in the broth, again enough to reach halfway up the sides of the short ribs.
- Add in one whole head of the roasted garlic, two halves.
- Throw in some fresh thyme.
- Cover with lid or heavy duty foil and place into a hot, preheated 300 degree oven, they will take around 2½ hours.
- Half way through add in the onions.
- In a skillet, saute your mushrooms on medium high heat, set aside.
- When short ribs are finished cooking, and have become tender and fall off the bone, remove them gently from the pan as well as the onions.
- Smash all the garlic that came out of the head with a fork into the gorgeous liquid, it will be chunky looking.
- Strain the sauce through a fine mesh strainer, pushing and scraping the bits to get all the juice extracted, discard all pulp from garlic, you are left with a smooth sauce.
- Place smooth sauce back into the pan, add the short ribs and onions back in, at this point you can skim more of the fat off if you like, I did.
- Add the sauteed mushrooms and some fresh thyme.
- Garnish with fresh parsley and chopped scallions.
- Serve over creamy polenta, egg noodles, pappadelle pasta or roasted garlic mashed potatoes.
- Delicious with sauteed greens on the side.
- Enjoy!
BALSAMIC BRAISED SHORT RIBS
Make and share this Balsamic Braised Short Ribs recipe from Food.com.
Provided by Elizabeth W.
Categories Vegetable
Time 2h10m
Yield 2 Plates, 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Season all sides of the short ribs with a generous amount of pepper and salt.
- Brown ribs on all sides in a skillet drizzled with olive oil.
- While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
- Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
- Sauté mushrooms in skillet you just used to brown ribs for about 2 minutes.
- Using a slotted spoon put mushrooms into dish with ribs.
- Lightly drizzle olive oil over ribs and mushrooms.
- Pour one tablespoon of balsamic vinegar over each rib (one per rib).
- Sprinkle with salt & pepper.
- Place lid and bake in lower middle third of oven for 2 hours.
- While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
- Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs).
- Drain potatoes, place back in pot and mash well.
- Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm).
- Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
- Sprinkle with salt and pepper, and pinch of red pepper flakes.
- Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
- Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
- Sauté for about 2 minutes until start to lightly brown.
- Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
- Garnish if you'd like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.
BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AN
Make and share this Braised Short Ribs on Garlic Mashed Potatoes With Green Beans an recipe from Food.com.
Provided by Chuck Hughes
Categories Mashed Potatoes
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 39
Steps:
- Braised Short Ribs:.
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
- Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
- In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
- In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
- Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
- Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
- Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
- Garlic Mashed Potatoes:.
- Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
- Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
- Add the butter and cream to the potatoes, and mash well.
- Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir inches The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
- Oil-Poached Cherry Tomatoes on the Vine:.
- In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
- Green Beans:.
- Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
- Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
- Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.
Nutrition Facts : Calories 2000.8, Fat 109.2, SaturatedFat 40, Cholesterol 150.2, Sodium 487.6, Carbohydrate 181.1, Fiber 12.5, Sugar 69.9, Protein 17.1
BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES
Provided by Chuck Hughes
Categories main-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 39
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
- Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
- In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
- In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
- Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
- Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
- Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
- Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
- Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
- Add the butter and cream to the potatoes, and mash well.
- Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
- In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
- Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
- Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
- Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.
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BRAISED SHORT RIBS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Beef
- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
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- Pat the meat dry and sprinkle liberally with salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat and brown the meat well on all sides in 2 batches. Transfer the short ribs to a plate.
- Drain off the fat from the pot and add the remaining oil. Add the carrots, celery and onions and cook until softened, 6 to 7 minutes. Stir in the flour 1 minute, then add the tomato paste and continue stirring until fragrant. Pour in the port and return the ribs to the pot. Bring to boil, then lower to a simmer and reduce the port by half, about 30 minutes. Stir in the stock, thyme, sage, rosemary, marjoram, garlic and the handful of parsley. Return to a boil, then cover and place in the oven, 2 hours 30 minutes.
- As soon as you remove the beef from the oven, bring the potatoes to a boil in salted water and cook until tender.
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